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Preparation

In a large pot, heat the olive oil over medium-high heat and sauté the onion, garlic, bell pepper, and jalapeno until tender, about 4-5 minutes. Add the cumin, kidney beans, corn, green chiles, milk, stock and chicken. Bring to a boil, decrease the heat to a simmer, cover, and cook for 10 minutes, stirring occasionally.
Remove from the heat and stir in cheese and parsley.
If you wanted to omit the corn for diet/carb reasons, I think a can of chopped tomato would probably work instead. (It would obviously taste different and no longer be "white" chili, but I bet it would be good anyway!)